Talk:Gluten

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Gluten received a peer review by Wikipedia editors, which is now archived. It may contain ideas you can use to improve this article.

Modern grain does not contain more gluten

Why was this cut:

However, a 2020 study by the Leibniz-Institute for Food Systems Biology casts doubt on the idea that modern wheat has higher gluten levels. From a seed bank, they grew and analyzed 60 wheat cultivars from between 1891 and 2010 and found no changes in albumin/globulin and gluten contents over time. "Overall, the harvest year had a more significant effect on protein composition than the cultivar. At the protein level, we found no evidence to support an increased immunostimulatory potential of modern winter wheat."^[1]

DolyaIskrina (talk) 05:57, 11 April 2021 (UTC)[reply]

Moreover, the claim that modern wheat has more gluten is supported by only one source^[2] and a secondary source^[3] that relies only on that one original source. To present this claim in wikivoice without any sort of context is unwarranted. I'll be reading both of these sources to see if they are better than mere assertions of fact. DolyaIskrina (talk) 18:56, 11 April 2021 (UTC)[reply]

References

^ Pronin, Darina; Borner, Andreas; Weber, Hans; Scherf, Ann (10 July 2020). "Wheat (Triticum aestivum L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing Protein and Gliadin Contents". Journal of Agricultural and Food Chemistry. doi:10.1021/acs.jafc.0c02815. PMID 32648759.
^ Belderok, B. (2000-01-01). "Developments in bread-making processes". Plant Foods for Human Nutrition (Dordrecht, Netherlands). 55 (1): 1–86. doi:10.1023/A:1008199314267. ISSN 0921-9668. PMID 10823487. S2CID 46259398.
^ Volta U, Caio G, Tovoli F, De Giorgio R (September 2013). "Non-celiac gluten sensitivity: questions still to be answered despite increasing awareness". Cellular & Molecular Immunology (Review). 10 (5): 383–92. doi:10.1038/cmi.2013.28. PMC 4003198. PMID 23934026. mechanization of farming and the growing industrial use of pesticides have favored the development of new types of wheat with a higher amount of toxic gluten peptides that cause the development of gluten-related disorders

One researcher might have WP:UNDUE influence on this page

There are at least 15 pivotal citations from papers published with "U. Volta" participating. Frankly, I wonder if U. Volta is also editing this page. None of that is a problem per se, but the article should be a balanced look at the current state of knowledge, not a place for one person to trumpet their research. U. Volta seems to think gluten is a toxin created by the modern food industry and it is leading to a worldwide growing plague of disease. U. Volta might be right, but this extreme position needs to be given voice in proportion to the evidence. I'm sure U. Volta is a credentialed expert, but balance is required. DolyaIskrina (talk) 19:08, 11 April 2021 (UTC)[reply]

Tagged as unbalanced

Since the advent of agriculture, i.e. for more than 10k years grains with a natural content of gluten have been a major component of the typical human diet around the World. As such, it is confounding that this article does not list a single benefit from the human consumption of gluten (e.g. when consumed as part of a diet with wheat or similar). I have tagged the article accordingly. Please remove only after addressing this self-evident concern. Lklundin (talk) 16:05, 21 July 2021 (UTC)[reply]

I would say it's negligible 🙃 FizzoXD (talk) 05:56, 30 July 2021 (UTC)[reply]

This is the page about gluten. Gluten are proteins that are part of the wheat seed.

The structure of this page is similar to other pages, such as casein, which are proteins present in mammalian milk.

We already have the page that talks about wheat, which includes the benefits of its inclusion in the diet, in the same way that we have the page about milk and its benefits.

There is no justification for the template, as the FizzoXD also supports. So I am going to remove it.

Best regards. --BallenaBlanca 🐳 ♂ (Talk) 02:18, 4 August 2022 (UTC)[reply]

flurgy twinge

an illness only described in the book series redwall, the book called martin the warrior. there are no current known situation of flurgy twinge and the only recorded case was of a big strong hedgehog. unfortanatly after the experience he could never laugh again — Preceding unsigned comment added by 185.182.71.11 (talk) 16:00, 25 February 2022 (UTC)[reply]

Completely fictitious. Wordreader (talk) 14:48, 1 July 2023 (UTC)[reply]

'small' number of consumers

Lede states: The spectrum of gluten related disorders includes celiac disease in 1–2% of the general population, non-celiac gluten sensitivity in 0.5–13% of the general population, as well as dermatitis herpetiformis, gluten ataxia and other neurological disorders.

Other consumer products states that a small number of consumers are at risk when gluten is used unexpectedly in products.

But is (potentially) 15% of the general population a small number of consumers?

23:04, 4 January 2023 (UTC) 79.69.18.220 (talk) 23:04, 4 January 2023 (UTC)[reply]

Query...

Since we evolved eating grains even before Homo sapiens rolled around, why is gluten so bad on a small percentage of Sapiens? Was there a gene mutation that popped up along the way? Thank you for your reply, Wordreader (talk) 14:53, 1 July 2023 (UTC)[reply]

in the 50s wheat was crossed with a japanese crabgrass. The resultant plant was shorter and produced higher yeilds with nitrogen supplimentation without falling over. 2600:1006:B05C:D63F:1C17:288:6A30:1C22 (talk) 18:55, 11 March 2024 (UTC)[reply]

Interesting. This is the only thing I have read that makes any sense. Why is there not more about this in the article? It basically says gluten is poison, but is added to vegan meals, for being extremely healthy. lol 79.106.203.40 (talk) 10:09, 18 August 2024 (UTC)[reply]

Funny

Great comedy website! 79.106.203.40 (talk) 10:08, 18 August 2024 (UTC)[reply]

[Scherf-1] Pronin, Darina; Borner, Andreas; Weber, Hans; Scherf, Ann (10 July 2020). "Wheat (Triticum aestivum L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing Protein and Gliadin Contents". Journal of Agricultural and Food Chemistry. doi:10.1021/acs.jafc.0c02815. PMID 32648759.

[2] Belderok, B. (2000-01-01). "Developments in bread-making processes". Plant Foods for Human Nutrition (Dordrecht, Netherlands). 55 (1): 1–86. doi:10.1023/A:1008199314267. ISSN 0921-9668. PMID 10823487. S2CID 46259398.

[VoltaCaioQuestions-3] Volta U, Caio G, Tovoli F, De Giorgio R (September 2013). "Non-celiac gluten sensitivity: questions still to be answered despite increasing awareness". Cellular & Molecular Immunology (Review). 10 (5): 383–92. doi:10.1038/cmi.2013.28. PMC 4003198. PMID 23934026. mechanization of farming and the growing industrial use of pesticides have favored the development of new types of wheat with a higher amount of toxic gluten peptides that cause the development of gluten-related disorders

[1]

[2]

[3]